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Vegetarian Summer Tacos

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Summer just got better with these delicious guilt-free vegetarian tacos.


  • 4 fresh corn tortillas (white or yellow)
  • 2 tbsp olive oil
  • 2 garlic cloves
  • ½ zucchini chopped into small cubes
  • ½ cup (112g) cooked black beans
  • ½ cup (125g) corn (fresh or frozen)
  • ½ avocado, sliced
  • Pinch of salt
  • ½ tsp. cumin powder
  • ¼ tsp. chili powder
  • Handful of cilantro
  • 2 oz (56g) goat cheese (optional)


  1. In a saucepan, heat olive oil over medium-high heat.
  2. Add garlic and cook for a couple of minutes.
  3. Reduce heat to low and add zucchini, corn, salt, cumin and chili powder.
  4. Cook for 5 minutes, stirring occasionally.
  5. Add black beans. Cook until warmed through, should take more than five minutes.
  6. Remove from heat, add cilantro and goat cheese if using.
  7. Taste for seasoning.
  8. Place a large sauté pan over a high heat burner.
  9. Toast each tortilla for a minute on each side.
  10. To assemble, scoop a couple of tablespoons into the middle of each tortilla, add a couple of thin slices of avocado, and a squirt of sriracha (or hot sauce of choice) fold tortilla over and eat immediately.

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Written by ExpressLife


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Vegetarian Lasagna thumbnail

Vegetarian Lasagna

Vegetarian Lasagna thumbnail

Vegetarian Lasagna